Name: Salmon kibbeh
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300g Atlantic salmon; 62.50 ml burghul (cracked wheat); 2 spring onions, finely chopped; 1/3 tsp ground allspice; 1 very small red chilli, seeds removed, finely chopped; 1/2 tsp freshly ground white pepper; 18.20 gm extra virgin olive oil; 2 Lebanese cucumbers, sliced into 24 rounds (5mm thick); 40.00 ml thick Greek-style yoghurt; 1/2 garlic clove, finely chopped; 1 tsp ground sumac (see Notes); 24 small mint leaves, to garnish

Salmon kibbeh

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Ingredients:

300g Atlantic salmon
62.50 ml burghul (cracked wheat)
2 spring onions, finely chopped
1/3 tsp ground allspice
1 very small red chilli, seeds removed, finely chopped
1/2 tsp freshly ground white pepper
18.20 gm extra virgin olive oil
2 Lebanese cucumbers, sliced into 24 rounds (5mm thick)
40.00 ml thick Greek-style yoghurt
1/2 garlic clove, finely chopped
1 tsp ground sumac (see Notes)
24 small mint leaves, to garnish

Instructions:

Finely mince the salmon, then refrigerate.
Soak the burghul in a bowl with 1/2 cup (125ml) water for 8 minutes, then drain thoroughly.
Combine burghul, salmon, onions, allspice, chili, white pepper, 1 teaspoon of sea salt, and oil in a chilled stainless-steel or glass bowl. Shape the mixture into 24 small patties using your hands. Place each patty on a cucumber round and chill.
Flavor the yogurt with a hint of sea salt, then mix in the garlic.
Garnish each kibbeh with a dollop of yogurt, a sprinkle of sumac, and a fresh mint leaf before serving.

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